This decadent dish is from Casa del Sol in Ciudad Juárez, Mexico, just across the border from El Paso. To lighten it, we sautéed the chicken breasts in a small amount of oil instead of frying them and used low-fat sour cream in place of the heavy cream in the chipotle sauce. Chipotle chiles are dry, smoked jalapeños, which can be found in cans or jars in the Mexican sections of most supermarkets. Asadero cheese, also called Oaxaca or Chihuahua cheese, is a good melting cheese similar to Monterey Jack, which can be used as a substitute. You can also toss the pasta with tomatoes, onions, garlic, basil, and oregano, as they do at the restaurant.
1/4 cup hot water
1/2 teaspoon chicken-flavored bouillon granules
4 canned chipotle chiles in adobo sauce
3/4 cup low-fat sour cream
1 tablespoon lime juice
1 peeled avocado, cut into 6 wedges
1 tablespoon lime juice
6 (4-ounce) skinned, boned chicken breast halves
3/4 cup (3 ounces) shredded asadero or Monterey Jack cheese
1/4 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons all-purpose flour
3 large egg whites, lightly beaten
1 cup seasoned breadcrumbs
1 tablespoon vegetable oil
8 cups hot cooked linguine (about 1 pound uncooked pasta)
1/4 cup sliced ripe olives
2 tablespoons chopped parsley
How to Make It
To prepare chipotle sauce, combine first 3 ingredients in a blender; process until smooth. Pour sauce into a bowl; stir in sour cream and 1 tablespoon juice.
To prepare chicken, toss avocado with 1 tablespoon juice. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 1 avocado slice and 2 tablespoons cheese into each pocket. Sprinkle chicken with salt and pepper, and dredge chicken in flour. Dip chicken in egg whites; dredge in breadcrumbs.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; sauté 6 minutes on each side or until chicken is done.
Toss pasta with olives and parsley. Place 1 1/3 cups pasta on each of 6 plates. Arrange chicken on pasta; top each serving with about 3 tablespoons chipotle sauce.
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Yummy! Definately a weekend meal but absolutely delightful and a beautiful and impressive presentation, but let me warn you.....this is one FILLING meal! Definately stands on its own! I'm stuffed, but happily so :)
I love the flavors and spice in this recipe. I first tried it after seeing the photo in Cooking Light Annual Recipes 2001. It takes a little extra work, but the taste is well worth the extra effort. Make sure the avocadoes are ripe.
This recipe was great! Although, more like a weekend meal as it takes a bit of time for the stuffing/breading of the chicken, ect. Also, we put ours on an inside griddle and took a whole lot longer to cook then 6 minutes on each side and still ended up having to microwave a couple of minutes due to the chicken being super thick and needed extra cooking but didn't want to burn on the skillet. Was very delisious but can be a bit spicy for the more delicate palate. Wonderful flavors though :)